Recipe(tried): For Wendy and "Colonist" June

Hi Everyone,

Well here as promised is the desert Recipe. It is called Bakewell Tart or more correctly Bakewell Pudding, and is one of my Favourites. It can be served cold like a cake at Afternoon Tea, or warm, not hot, with single or pouring cream as a desert as part of a meal.

Bakewell is a small market town in the small county of Derbyshire in the heart of the North of England. Through it runs the Pennine Hills which provide deep and secluded valleys along with rolling hills and moorland scenery. At the heart of this beautiful county is the Market Town of Bakewell where every week the surrounding farmers bring their livestock and produce for sale in what is in the North of England a very famous Market.

Bakewell Tart or Puddings are an old and traditional recipe and there are many "original" versions. The one I send you is from the Rutland Arms, a hotel in Bakewell, where they are said to have invented the original pudding several hundred years ago and as a matter of interest it is the hotel where Jane Austin lived while writing "Pride and Prejudice"



4 ozs Ground Almond (1 Cup) 115gms
8 ozs Castor Sugar (1 Cup) 225gms
8 ozs Best Butter (1 Cup) 225gms
8 Eggs
Raspberry Jam

A Quantity of Flaky Pastry

A Baking tin about 6 inches in diameter with sloping sides if possible and about 3/4 to 1 inch deep


METHOD

Make enough flaky pastry to line your tin and let it rest. Grease the tin and line with the pastry. Cover this then with the raspberry jam and make the rich filling. To do this beat the eggs and the sugar together until they are a pale colour and are running off the whisk in "ribbons". Melt the butter, and run it into the egg mixture. Then beat together before adding all the ground almonds. Pour into the pastry case and bake in a hot oven at 200 C (400 F) until set.

Sometimes terms do not travel if you want the recipe for "flaky" pastry which may be unfamiliar please post and I'll supply. It is also possible if preferred to make the base with a sweet shortcrust pastry.

I am indebted to Shiela Hutchins for this recipe from her book of recipes from Northern England, called "Grannie's Kitchen"